corned Beef

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In the UK, a canned product made from low-quality beef that has been partially extracted with hot water to make meat extract; the traditional tapered can was patented by Arthur Libby in 1875. A 150‐g portion is an exceptionally rich source of protein, niacin, and iron; a good source of vitamin B2; contains 18 g of fat, of which half is saturated; and supplies 330 kcal (1 390 kJ). In the USA and elsewhere corned beef means pickled beef (in the UK this is called salt beef).

Subjects: Medicine and Health — Cookery, Food, and Drink.

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